At MEGA Ball: Fashion + Dance, motion took many forms. Some in sequins, silk, and fringe—others, in plates. Chef Rhea Rizzo of Mrs. Saldo’s served guests a tasting experience that defied passive consumption, orchestrating an edible choreography that pulled from the structure, chaos, and poetry of dance. From classical to hip-hop and jazz, each course was a movement one could taste.
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“The inspiration behind tonight’s tasting menu is dance—in all its beautiful forms and styles,” Chef Rizzo begins her speech. “In many ways, dance and running a restaurant are very much alike. Both require repetition, discipline, and devotion.”
That philosophy echoed through every course of the menu she specially curated for the MEGA Ball. More than a dinner, it was a performance in five parts, starting with a Baken-infused sampler for a palatable warm-up.
Baken Hors D’oeuvres
This was no soft opening. Baken, the world’s first all-bacon snack brand, kicked things off with a trio that played with heat, texture, and nostalgia, filtered through Chef Rizzo’s signature French-Asian lens.
The Miang Kham was punchy and layered, wrapping chicken inasal and bacon jam in sisho for a bit of heat and texture. The Sushi, on the other hand, landed crisp and bright: shrimp pâté, yuzu curd, and bacon in a one-bite remix. Lastly, the Mango Kueh was a curveball of sweet, smoky, and sharp: whipped tinapa, mango remoulade, and bacon jam over soft kueh.
It was a mouthful, in the best way.
Act 1: Classical
First on the menu was a mushroom velouté, an elegant first position. Deep, savory notes from the porcini and portobello grounded the dish, while the edible flowers brought lift and grace. It mirrored the refinement of ballet: restrained yet full of depth.
Act 2: Contemporary
Here, the cured salmon danced between structure and strangeness, paired with pommery mustard cream, dill nahm jim, and apples marinated in beef jus and yuzu. It was layered, unexpected, and expressive, like a dancer breaking formation mid-routine, only to land harder.
Act 3: Hip-Hop
This was all about being bold, confident, and low to the ground. The wagyu ribs were rich and fall-apart tender, amped up with a miso soy BBQ sauce. A sweet potato purée smoothed things over, while the kale-slaw brought punch and bite. This dish hit every beat.
Act 4: Lyrical
This course leaned into feeling. The familiar piaya played against the sharp heat of sambal and the slow sweetness of kecap manis, while the ube whipped cheese tied it all together. It moved in one direction—forward.
Act 5: Jazz
This was the perfect curtain call to the five-act meal. The dark chocolate tart came smoky and cool, layered with bourbon caramel mousse and milk chocolate ganache. It was syncopated and smooth, like a solo that starts soft, then riffs all the way out.
“I often tell my team: every service is a performance,” Rizzo said. “Behind every plate is the same kind of preparation dancers practice into a routine—the hours spent refining a technique, perfecting a sequence, polishing a glass, and rehearsing a step.”
Like dance, great food isn’t just made—it’s practiced, repeated, and performed—and the MEGA Ball attendees sat front rowFront RowThe prime seats closest to the runway at a fashion show, traditionally reserved for the most influential editors, top buyers, celebrities, and loyal clients. Sitting front row signals status andGo to Front Row Glossary to the show.
Photographed by KIERAN PUNAY, ED SIMON of KLIQ INC., and DANIEL TAN
Special thanks to the following:
Major Sponsors THE HOUSE OF CREED, IQOS, ZYN, CREAM SILK, and BAKEN
Minor Sponsors LUXE BEAUTY AND WELLNESS GROUP, DEAR FACE, NEW MOON, MAGNUM, AWESAM SMILE DENTAL CLINIC, and PLAYTIME
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